CREAMY BUTTERNUT SQUASH PASTA

This creamy vegan squash pasta is the ultimate comfort dish. Roasted butternut squash blended with cashew cream makes for an incredibly rich, velvety sauce that clings beautifully to your favourite short pasta. It’s hearty, flavourful, and makes a perfect weeknight dinner or crowd-pleasing weekend meal.

INGREDIENTS

Makes 4-6 servings

- 1 small butternut squash
- 3 tbsp olive oil, divided
- Sea salt and freshly ground black pepper
- 2 garlic cloves, with skins on
- 2 tbsp Cashew Butter Sea Salt
- 1 tbsp white miso paste
- 2 tsp tomato paste
- 1 tsp Dijon mustard
- 3 tsp balsamic vinegar
- 2 tsp fresh thyme leaves
- ¼ tsp freshly ground nutmeg
- 454 g. rigatoni pasta (or macaroni, fusilli, or other pasta of your choice)

To serve (optional):
- Fresh sage leaves sautéed in a bit of oil until crispy
- Grated parmesan

INSTRUCTIONS

1. Preheat the oven to 400°F (200°C). Cut the ends off the squash, then slice it in half lengthwise and scoop out the seeds. Brush the flesh with about 1 tbsp of olive oil and season generously with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment or a silicone mat.
2. Roast for 30–40 minutes, until the flesh is fork-tender. In the last 15 minutes of roasting, add the garlic cloves (with skins on) to the baking sheet. Remove everything from the oven and let cool.
3. In a blender, combine the Cashew Butter Sea Salt with ½ cup water and blend until smooth and creamy. Pour into a small container and set aside.
4. Once the squash is cool enough to handle, scoop out the flesh and discard the skin. Measure out 1½ cups (save any extra for another recipe) and place in the blender (no need to rinse it). Peel the roasted garlic and add it to the blender, along with the miso, tomato paste, Dijon, balsamic vinegar, thyme, nutmeg, the remaining 2 tbsp olive oil, ½ tsp salt, and some freshly ground pepper. Blend until smooth. Taste and adjust seasoning—add more salt for depth or vinegar for brightness.
5. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Reserve about ⅓ cup of the cooking water, then drain the pasta.
6. Return the pot to medium heat and pour in the butternut squash mixture. Cook for 5–6 minutes, stirring occasionally, until warmed through. Reduce heat to low and stir in the cashew cream. Taste and adjust seasoning again, if needed.
7. Add the cooked pasta to the sauce and toss to coat evenly. If the sauce feels too thick, stir in a bit of the reserved pasta water, one spoonful at a time, until the texture is just right.
8. Dish out the pasta while hot, topped with crispy sage leaves, grated parmesan, and freshly ground black pepper, if you like.